Try this Brown Rice with Fresh Oregano and Mushrooms recipe, or contribute your own.Suggest a better description
Saute mushrooms and fresh oregano in olive oil or butter in nonstick pan for 1 minute. Remove from pan; reserve. Saute rice in same pan, stirring constantly, until rice is well coated, about 2 minutes. Combine rice with water and salt in steaming pan; cover and steam until rice is done, 40 to 45 minutes. Toss reserved mushrooms with hot rice. Serve immediately. Variations: * Any fresh herb such as basil, thyme, cilantro or a combination can be used. * For a nuttier texture, uncooked rice can also be toasted in a preheated 350 degree oven. Spread rice on a cookie sheet and toast, stirring occasionally, 8 to 10 minutes until golden. Steam rice in the usual way. * Vary ingredients as you would in any rice. NOTES : Brown rice is high in nutrients. Sauteing it in olive oil or butter before steaming intensifies its nutty flavor. Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 75 (28%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 6.8mg||0 %|
|Potassium 207mg||5 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 41.2g|
|Protein 4.7g||7 %|
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Calories per serving: 266
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